This weekend I made my husband happy and made some dessert. Time for baking has been scarce lately, so it was fun to have a free afternoon to play around in the kitchen and make a new recipe. Rhubarb is always a hit around here, and I was thrilled to find one more bag in the back of the freezer from our trip to the Public Market.
~Feel free to use other fruits, but adjust your sugar accordingly. This recipe has a lot because of the rhubarb.
~Wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
~We like a lot of 'crisp' in ours. If you don't, cut the crisp ingredients in half, and put it all on top.
1 1/2 C raw sugar
7 Tablespoons cornstarch
2 (14 oz) cans tart cherries, juice reserved
5 C chopped rhubarb
2 C quick cut oats
2 C brown sugar
1 C flour
1 tsp cinnamon
1/2 C butter
~Preheat oven to 375.
~In dutch oven, mix sugar and corn starch.
~Pour in cherry juice and whisk thoroughly.
~Heat over medium-high heat, whisking continuously until mixture comes to a gentle boil.
~Remove from heat, stir in fruit, set aside.
~In a medium bowl, stir together oats, brown sugar, flour and cinnamon.
~Cut butter in with a pastry blender or two butter knives until mixture is crumbly.
~Grease 13x9 pan,and place half of fruit mixture in pan.
~Evenly sprinkle half of the oat mixture over the top.
~Bake, uncovered, for one hour.
~Let cool for a couple of minutes, and serve with your favorite ice cream.
Blessings from my toasty kitchen to yours,